Drawing inspiration from the laid-back, leisurely vacation ambiance of California's Malibu coast, Spago Shanghai unveils its all-new summer menu and Malibu-themed weekend brunch. Blending the carefree, beachside atmosphere of the West Coast with the modern splendor of The Bund, the culinary team crafts an elegant gastronomic journey that combines Californian vitality with Oriental summer charm, featuring Jiangnan's seasonal finest and global culinary artistry.
Seasonal Freshness, A Revitalized Summer Menu
Executive Chef Luke Omarzu and his culinary team embark on a quest for the essence of summer, upholding the core philosophy of California cuisine pioneered by legendary Chef Wolfgang Puck for Spago—"farm-to-table." The team rigorously selects local seasonal produce, skillfully blending global culinary techniques. Featuring sweet corn, vine-ripened tomatoes, autumn moon pears, peaches, apricots, and other seasonal fruits and vegetables, each ingredient is prepared with restraint and precision to fully unleash its natural sweetness. The menu encompasses seasonal appetizers, rich soups, handmade pasta, and premium seafood, progressing layer by layer to create an abundant, multi-dimensional summer dining experience.
Sweet Corn Agnolotti
Agnolotti is a classic Spago dish, with ingredients rotating seasonally to offer different experiences. Summer is prime time for sweet corn, making it the star of this season's agnolotti.
The dish's concept is refreshingly straightforward: to showcase the beauty of peak-season sweet corn. The pasta dough is handmade daily before service, while the filling features hand-grated sweet corn slow-cooked with cream to intensify its flavor, blended with mascarpone and Parmesan cheeses. Finished with a sage brown butter sauce.
Maine Lobster Risotto
This Italian risotto stands as a signature dish of Spago Shanghai, distinguished by its artful and harmonious incorporation of a uniquely local ingredient—Shanghai hairy crab roe. Boston lobster is delivered live daily; the tails and bodies are pan-seared while the claws are poached in seasoned boiling water. The crab roe contributes profound depth and richness, while caramelized summer sweet corn is also folded into the risotto. Finished with baby basil leaves, fresh chives, cracked black pepper, and extra virgin olive oil.
Poached Maine Lobster and Asian Pear Salad
This dish showcases the interplay and mutual enhancement between exquisite seafood and seasonal fruit, presenting a striking contrast in both texture and flavor between crisp apple and Asian pear and luxurious fresh lobster meat. Whole live lobster is poached, chilled, and deshelled. Apples and pears are sliced to order, dressed with toasted hazelnuts for a delicate crunch and marinated golden raisins. Finished with a shiro miso vinaigrette that brings a subtle zing of chili and citrus.
Vine Ripe Tomato Soup
This Vine Ripe Tomato Soup carries on the legacy of the original Spago in Beverly Hills, California—a timeless recipe that celebrates the season. Each day, Spago Shanghai carefully selects vine-ripened tomatoes from local markets, cooking them down with simple, fresh vegetables—onions, carrots, and celery—before blending and finishing with fresh basil. Garnished with slow-cooked "confit" cherry tomatoes and basil-infused olive oil.
Fresh Burrata ith Seasonal Fruits
Mr. Wolfgang Puck has always enjoyed featuring burrata dishes on Spago menus, and this summer version showcases an abundance of local seasonal fruits.
Fresh Italian burrata, imported weekly, naturally takes center stage, while local peaches and apricots contribute a rich interplay of sweet and sour notes. The kitchen crafts its own peach purée from fresh peaches, adding vibrant elements like baby basil and candied almonds for textural contrast. Apricots are caramelized to draw out their natural flavors. The fruits are dressed with olive oil and lemon, artfully arranged, and finished with sea salt and cracked black pepper.
Coastal Luxury Unlocked: The Malibu-Themed Weekend Brunch
The newly launched "From Malibu Beach to Shanghai's The Bund" weekend brunch recreates the social ambiance of the California coast, drawing from Malibu beach's understated and relaxed vacation style with an innovative shared-dining format. Guests can indulge in house-made baked goods, shared appetizers and desserts, and select one main course from a variety of options. Paired with multiple free-flow beverage packages, guests can savor a lazy and leisurely weekend afternoon on the rooftop terrace high above the city.
Weekend Brunch: RMB 468 per person
Weekend Brunch Free-Flow Packages (Available 11:30–14:30):
1. Additional RMB 268 per person: Unlimited cocktails and beer
2. Additional RMB 468 per person: Unlimited selected champagne, wine, cocktails, and beer
Classic French Toast
This French toast can be found on brunch menus at Spago locations worldwide, with each offering its own unique variation. A quintessential staple of the American brunch table, Spago's version features house-baked brioche bread and local fresh strawberries. The brioche is soaked in a vanilla and cinnamon custard, pan-seared, and finished in the oven. It is served with whipped crème fraîche and imported American maple syrup. The presentation is playful, bright, and utterly delightful.
Smoked Salmon Eggs Benedict
Another classic brunch dish from Spago, distinguished by its use of the smoked salmon that has become so popular from the Spago smoked salmon pizza. Featuring locally produced smoked salmon, house-made English muffins baked fresh before brunch service, and garnished with fresh chives, smoked paprika, and micro greens. The overall texture is creamy and light, with a delicate whisper of smoke.
Asian Pear & Apple Salad
This Asian pear and apple salad is designed to showcase the contrasting textures of crisp apple and pear against a creamy miso dressing. Apples and pears are sliced to order, joined by crunchy toasted hazelnuts and marinated golden raisins that add depth and brightness. Dressed with a shiro miso vinaigrette and finished with fresh grapes and citrus, its presentation and flavor profile are perfectly suited to summertime Shanghai.
Ricotta Cavatelli Pomodoro Pasta
This pasta upholds Spago's tradition of fresh handmade pasta, crafted daily in the kitchen before service. Warm, bright, comforting, clean, and simple—its essence lies in honest, unpretentious preparation and presentation, with bold, direct flavors. House-made ricotta cheese is hung overnight to remove excess moisture, then formed into a soft dough and hand-shaped into cavatelli pasta. Tossed to order in a fresh tomato sauce that is slightly sweet and subtly spicy, finished with fresh mozzarella, basil, and a drizzle of olive oil.
Grilled Wagyu Ribeye “Steak and Eggs”
This dish also originates from Spago Singapore, placed on the brunch menu to offer guests a more substantial and satisfying dining experience. Featuring fresh, never-frozen Australian Wagyu ribeye, butchered fresh daily, seasoned with house-made seasoned salt, and grilled over live fire. Served with gratin potatoes and a sunny-side-up egg draped over the steak. This dish reflects Spago's commitment to high-quality ingredients and captures the spirit of a Western "brunch"—a perfectly cooked egg resting delicately atop the steak.
Additional Information
Address: 21F, No.538, Zhong Shan Dong Er Road, Huangpu District, Shanghai (The St. Regis on the Bund, Shanghai)
Tel：+86 21 5368 888
Operating Hours
Lunch: 11:30-14:30 (Last order at 14:00)
Dinner: 17:30-22:30 (Last order at 22:00
